INGREDIENTS
400g AP or white bread flour
310g water
8g salt
70g liquid levain (starter)
50g soaked wheat berries
METHOD
1) Combine salt and flour in your mixing bowl
2) Add the water (be conservative with the water at first - only add extra if necessary.)
3) Add the 70g of ripe starter
4) Mix until no dry floury bits are visible.
5) Cover the dough and set aside for an hour.
6) Return to the dough and perform a stretch and fold. You can repeat this for 3 to 4 hours.
7) After approximately 4 hours, the dough should be ready to shape. You can divide it into two piece and make two small loaves or you can decide to make one large loaf (like the one I made in the video).
8) Shape the dough and place it in a floured bread basket/banneton/proofing basket.
9) Allow the dough to rise at room temperature for another 2 to 3 hours OR place it in the fridge overnight. (Note: I recommend placing the shaped dough in the fridge for a minimum of 12 hours or a maximum of 36 hours before baking it off in a Dutch oven.)
10) Once your dough has proofed (at room temperature or in the fridge), you are ready to bake.
11) Pre-heat your oven to 260 degrees C or 500 degrees F.
12) Dust the base of your dough with a little flour and gently tip the dough into the hot Dutch oven. (Note: heavy cast iron Dutch ovens need to be preheated prior to use)
13) Score/cut the surface of the dough and close the Dutch oven.
14) Bake for 25 minutes with the lid.
15) Remove the lid and reduce the oven temperature to around 220 degrees C or 420 degrees F.
16) Bake for a further 25 -35 minutes.
17) Knock the base of the baked loaf and listen for a hollow sound.
18) Allow the bread to cool completely before slicing into it.
Babette's Bread Ltd.
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